French Toast....a work in progress

So, I stopped eating sandwiches and have a lot of bread right now.  Over the weekend, I decided to make French Toast for dinner for Eric, Thomas, and me.  Used a few different websites including addapinch.com and the Almond Breeze website.

The problem was that I wanted to use 12 slices of bread (4 each). In the first batch of 4 slices, I was quick with the dipping.  The 2nd batch, I was more generous with soaking the bread.  The 3rd batch, I ran out of mixture for the last piece of bread.

Overall, I thought it was dry and definitely needed the maple syrup.  But I like more eggy tasting, Eric does not.
I think the below mixture would be good for 9 slices of bread with good soaking, so 1 egg and 1/3 cup of milk per 3 slices of bread. So if I needed to do 12 slices again, would do 4 eggs + 1 1/3 cup of milk.  Add in a little extra of everything else.

Ingredients:
-3 eggs 
-1 cup of almond milk 
-1 tablespoon of coconut sugar (alt. honey, maple syrup, monk fruit)
-1/2 tsp vanilla extract (consider doing a full 1 tsp)
-1 tsp ground cinnamon
-1 pinch of salt
-1 T butter (melted in bowl and used to grease pan before each batch)
-above mixture good for 9 slices of bread

Directions:
1. Leave bread out for a couple of hours to get dry
2. Whisk ingredients in dish (used the 9x9 glass dish)
3. Use butter to grease pan
4. Dip bread on both sides
5. Cook in pan - seemed to take a while, so make sure pan is hot around 7 setting
6. Put finished pieces in the oven at 200 to keep warm - recipe also considered baking for 15 min at 400 afterwards to prevent soggy centers

*Breakfast